Fresh-Cut Processing & Post-Harvest Washing

(Webinar:  1hr 32min)

Overview: 

There continues to be foodborne illness outbreaks linked to fresh produce such as bagged salads and pre-prepared fruit. To address the food safety issues linked to fresh produce there is focus on implementing on-farm controls such as those outlined in the Leafy Greens Agreement and regulations under FSMA. Although prevention is the ideal control strategy, there are major challenges given the open nature of crop production.  Consequently, there remains a reliance on the post-harvest wash to remove field-acquired contamination using chlorine as the disinfectant.  Indeed, the wash step is considered a Critical Control Point in processing despite the limitations.

The following webinar will provide a detailed overview of the challenges and limitations. The efficacy of wash processes to decontaminate  fresh produce will be described. In addition, attempts to identify critical parameters and limits that enable prediction of the efficacy of post-harvest washing (i.e. CCP as part of a HACCP plan) will be described. The limitation of post-harvest washing and how the process is a cross-contamination step as opposed to decontamination will be discussed. Alternative sanitizers to chlorine and decontamination technologies will be described along with the implementation challenges.  

Areas covered in the webinar:

  • High profile outbreaks linked to fresh produce and pathogens implicated
  • Overview of unit operations within fresh produce processing
  • Performance (decontamination efficacy) of commercial post-harvest washing processes and attempts to identify operational parameters to predict log count reductions achieved.
  • Cross-contamination events that occur during the post-harvest washing process
  • Alternative sanitizers to enhance the post-harvest wash process in fresh produce processing
  • Alternatives to post-harvest washing to reduce pathogen loading on fresh produce
  • Challenges and future directions in fresh produce processing  
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Who will benefit from this webinar:

  • QA and QC Managers
  • Growers
  • Production Managers
  • Fresh Produce Processors
  • Food Safety Personnel
  • HACCP Coordinators
  • Government Policy Makers & Inspection Services

Presenter - Dr. Keith Warriner


Dr. Keith Warriner is currently an Associate Professor within the Department of Food Science at University of Guelph, Canada. Dr. Warriner received his BSc in Food Science from the University of Nottingham, UK and PhD in Microbial Physiology from the University College of Wales Aberystwyth, UK. He later went on to work on biosensors within the University of Manchester, UK and subsequently returned to the University of Nottingham to become a Research Fellow in Food Microbiology. He joined the Faculty of the University of Guelph in 2002.

During the last fifteen years in the field of microbiology and food safety research, Dr. Warriner has published more than 100 papers, book chapters, patents, and conference abstracts. He has broad research areas encompassing development of decontamination technologies, biosensors for biohazard detection, and more fundamental research on the interaction of human pathogens with plants. One notable research accomplishment was the development of a decontamination treatment for sanitizing seeds destined for sprout production and a further process based on Advanced Oxidation Process for inactivating pathogens on fresh produce. Current research in the area is focused on developing biocontrol strategies based on using a combination of antagonistic bacteria and bacteriophage to reduce levels of human pathogens at the primary production stage.

  • Item #: 0418dFresh
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Price $289.00